Duxelles

Finely-chopped mushrooms and mixed with onions or shallots (sometimes with small pieces of bacon added), then stewed in butter until most of the liquid has evaporated. See 'La Varenne; Pierre François de'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.